Tiramisù with Panettone

Method

1. Separate the eggs. Place the yolks in a large bowl and the whites in a clean bowl.
2. Add 1 tablespoon of sugar per yolk (for 3 eggs, add 3 tablespoons). Beat with an electric mixer until pale and fluffy.
3. Add the mascarpone (250 g for 3 eggs, at room temperature) and mix until smooth and no lumps remain.
4. Whip the egg whites until stiff peaks form. Test by turning the bowl upside down; the whites should not fall.
5. Gently fold the whites into the mascarpone mixture in two additions using a spatula, lifting from bottom to top to maintain airiness. Refrigerate the cream.
6. Cut the leftover panettone into slices about 1 cm thick.
7. Prepare strong coffee. Use a spray bottle or a spoon to lightly moisten the panettone pieces with coffee. Optionally add a few drops of marsala wine on each piece.
8. Assemble the tiramisù: In serving cups or a dish, place a layer of panettone pieces, pressing to cover the bottom. Moisten with coffee and marsala. Spread a layer of mascarpone cream on top.
9. Repeat with two more layers (total 3 layers of panettone). For the top layer, moisten the panettone well.
10. Finish with the last layer of cream. Refrigerate for at least 2 hours (or up to overnight) to let the panettone absorb the flavors.
11. Just before serving, dust generously with cocoa powder. (Alternatively, dust after refrigerating if you prefer a wet cocoa effect; the chef recommends dusting after resting.)